You've probably heard it before, but pesto is an IC staple. Some of my favorite ways to enjoy it is on pasta, as pizza sauce, combined with cream cheese for a dip/spread, and simply as a way to add a punch of flavor to any dish.
What I love about pesto is that it has a nice bold punch of flavor, yet is completely IC-safe. This is a rarity, and I love that it is something to safely enjoy in a variety of ways.
The recipe makes quite a bit of pesto- around 1 and a half cups. I usually make it and use it to top pasta for dinner that evening. I then freeze the remaining pesto in 1/4 - 1/2 cup batches as this is what I usually need for any recipe.
The recipe makes quite a bit of pesto- around 1 and a half cups. I usually make it and use it to top pasta for dinner that evening. I then freeze the remaining pesto in 1/4 - 1/2 cup batches as this is what I usually need for any recipe.
Ingredients:
3 cups fresh basil leaves, packed
1tsp minced garlic
1/2 cup grated Parmesan cheese (fresh seems to be safest for me, but I've heard other people say that they prefer the canned)
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup fresh parsley
1. Spread pine nuts on a cookies sheet and place in the oven at 375 degrees until golden, about 5-10 minutes. Make sure to stir them at least once during the cooking process to ensure that they don't get too brown on one side.
2. Combine all ingredients in a blender or food processor and blend until smooth!
2. Combine all ingredients in a blender or food processor and blend until smooth!
This sounds SO good! I finally searched and found all of your stuff on Pinterest. Yay! Your recipes look amazing!! So nice to find IC friendly recipes that look good! Thank you...
ReplyDelete